The mint has come back from its winter raggedness beautifully. It loves hot damp weather and just looks so photogenic. We use it in yoghourt dipping sauces and raitas. We also make Senkenjabin from it. Senkenjabin is an ancient Persian cordial. It is superb to cool down with on a hot day after hard work. It is also excellent with Vodka, sort of like a Singapore sling, I call it a Topaz sling.
4 cups sugar
2.5 cups water
1 cup wine vinegar (good quality please)
1 large handful of fresh mint
Boil water and dissolve the sugar, add the vinegar and simmer for twenty minutes. Then remove from the heat and add the mint. Allow it to steep as it cools then strain and bottle. This is the cordial concentrate, to use dilute with cold water to taste and serve with ice. Also good with a large shot of vodka.
Consequently the bananas have responded by throwing bunches in all directions. I counted about eighteen bunches this morning. This variety is a type of "Lady finger" sugar banana. Intensely sweet and delicious, they are a fine eating fruit but will turn chalky if used for cooking. Down in the lower orchard area I have a small stand of Cavendish coming on to use in cooking. I like banana cake!